In an attempt at making date-sweetened brownies, I accidentally stumbled across one of the best paleo chocolate cupcake recipes I have ever had. A blessing in disguise! I am so so happy with how these turned out. Perfectly sweetened, fluffy, and moist! They are so easy to make you have no excuse but to try them out this weekend! They are grain-free, gluten-free, dairy-free, soy-free, and no refined sugar added. They are completely sweetened by dates. I also mixed in some EnjoyLife Foods mega chocolate chocolates because...why not!? EnjoyLife Foods has the BEST chocolate products out there and they happen to be completely allergen-free!
What you'll need:
12-14 whole medjool dates, pitted
3 eggs, room temperature
1/4 cup coconut oil
2 tsp. pure vanilla extract
1/2 cup cocoa powder
1/4 cup almond flour
2 tbsp. coconut flour
1/4 tsp salt
1 tsp baking soda
Optional: 1/4 cup EnjoyLife Mega Chocolate Chunks (allergen-free)
Preheat your oven to 350F degrees. Fill muffin tins with cupcake liners. Makes about 8-10 cupcakes.
In a food processor, blend the dates and vanilla until a thick paste forms (about a minute). Next, add your eggs and coconut oil to the food processor, and blend until smooth (about 1-2 minutes). Add your cocoa powder, almond flour, coconut flour, salt, and baking soda to the food processor, and process until smooth. Gently fold in your chocolate chunks.
Fill cupcake liners about 3/4 of the way full with batter. Place in the oven for 17-19 minutes or until toothpick comes out clean when inserted through the center.
One of my favorite toppings for these though is my simple Coconut Whipped Cream! I love how light and fluffy this topping is!
Official cupcake testers. Contact them directly if you are unhappy with the recipe! :)